Crispy Chicken Thighs With Spinach-And-Pea Potato Salad

• 4 (5-oz.) skin-on, bone-in chicken thighs
• 3 tablespoons canola mayonnaise, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons whole-wheat panko (Japanese breadcrumbs)
• 2 teaspoons chopped fresh thyme, divided
• 1 pound halved baby Yukon Gold potatoes
• 1 cup frozen green peas
• 1 1/2 cups fresh spinach
• 1 tablespoon white wine vinegar
• 2 garlic cloves

1. Preheat oven to 400u0b0F.
2. Heat a large ovenproof skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken, skin side down, to pan; cook 3 minutes. Turn; top evenly with panko and 1 teaspoon thyme. Place pan in oven. Bake at 400u0b0F for 12 minutes or until chicken is done.
3. Place potatoes in a sauce-pan filled with water. Bring to a boil; cook 8 minutes or until tender. Place potatoes in a large bowl. Return water to a boil. Add peas; cook 2 minutes. Add spinach; cook 30 seconds. Drain; rinse under cold water. Drain.
4. Place remaining 2 tablespoons mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of spinach mixture, vinegar, and garlic in a food processor; process until smooth. Add remaining 1 teaspoon thyme, remaining one-third of spinach mixture, and mayonnaise mixture to potatoes; toss. Serve with chicken thighs.

canola mayonnaise, kosher salt, freshly ground black pepper, cooking spray, wholewheat panko, fresh thyme, potatoes, frozen green peas, fresh spinach, white wine vinegar, garlic

Taken from www.myrecipes.com/recipe/crispy-chicken-thighs-spinach-and-pea-potato-salad (may not work)